Where to enjoy the most original and delicious alcohol-free drinks

A typical San Telmo townhouse, magnificently refurbished, houses this bistro whose proposal of wines, cocktails, and ovolactovegetarian cuisine is making waves. Regarding mocktails, Grapín offers five options created by Lukas Avalo and his team that vary by season: the Arrabal Amargo made with grapefruit, rosehip, and lemon verbena; Naranjo en flor with orange, bay leaf syrup, and soda; cold pineapple tea with black tea and spiced pineapple cordial; Negrita Candombera with chai tea, citrus cordial, and lemon; and a refreshing watermelon drink with watermelon cordial and a soda top.

The different spaces, some more intimate, others ideal for groups, the large central marble bar, and the pet-friendly terrace whose flowering vine makes it an oasis, make Grapín a great spot for various occasions.

Insider tip: They offer an attractive happy hour. Also, every other Thursday there's Funky Patio, where a guest DJ spins vinyl and the vibe is great.

Where: Bolívar 938, San Telmo.

The multi-awarded grill by Pablo Rivero — ranked number one in Latin America's 50 Best Restaurants 2024 — offers an interesting alcohol-free pairing. These drinks were designed by sommelier Martín Bruno and his team, prepared in the restaurant with fruits, vegetables, flowers, and herbs, with very low or no sugar content, changing with each season.

Don Julio’s proposal consists of a short four-step menu, a long six-step one, and a vegetarian four-step, in which each mocktail harmonizes with each dish. For example: Riesling verjus refresher for beef jerky, anko pumpkin juice for sweetbreads, pomegranate refresher for ribeye steak, and sweet liquid sweet potato for egg yolk and vanilla ice cream with grapes. The different textures and densities of each liquid, beyond flavor, play an important role in each pairing. Outside these menus, they offer three mocktails on the menu: elderberry refresher, pomegranate refresher, and Muscat grape refresher.

Insider tip: During harvest time, be sure to try the Muscat grape refresher, made with grapes from San Juan plus a touch of verjus — green grape juice — to add acidity. This mocktail has the natural sweetness of the grape, with no added syrup.

Where: Guatemala 4699, Palermo.

Inés De Los Santos, whom we've had the pleasure to interview, was one of the pioneers in creating alcohol-free drinks. Many years ago, when participating with her Julep bar at fairs like Masticar, she already offered pomeladas and mateladas, among other options.

Today, from her award-winning Cochinchina — ranked 22nd in The World's 50 Best Bars 2024 — she offers several mocktails on the menu. After Life made with apple juice cordial, fresh cucumber, and lemon juice; Mandarinada with mandarin juice, rosemary syrup, and soda; the classic thyme pomelada with grapefruit juice, thyme syrup, and soda; and a hibiscus and ginger Aloja kombucha with strawberry and ginger ale.

Cochinchina is a bar that invites you to travel through the senses. The Franco-Vietnamese imprint is felt from the Asian-inspired decor—a mix of luxury and playful spirit—to the flavors of Inés’s cocktails and Juan Carlino’s cuisine, which achieve a great pairing.

Insider tip: From Thursday to Saturday, on the first floor, you can dine à la carte in an atmosphere totally different from the bar.

Where: Armenia 1540, Palermo.

The renowned cevicheria by Gastón Acurio, led in Argentina by Lima-born chef Astrid Acuña, just celebrated 10 years in the country. Its gastronomic proposal has garnered fervent local and foreign followers over time. La Mar is an emblem of Peruvian cuisine due to its quality and innovation.

Also of interest: 19 cocktails that are trending

To accompany the variety of ceviches, causas, fish, and seafood, the bar offers an interesting cocktail menu consistent with its Peruvian character. Among the non-alcoholic options, besides the traditional chicha and some lemonades, there are two very original mocktails: Te Fuiste al Pasto made with grass chlorophyll, lemon juice, and syrup — very refreshing — and Coconauta with creamy coconut milk, lime juice, bamboo, and toasted coconut flakes.

Insider tip: The large semi-covered glass terrace, where wood prevails — both in tables and bar — surrounded by vegetation, is the most popular spot for diners.

Where: Arévalo 2024, Palermo.

This beautiful 1927 house is a true oasis hosting a restaurant, bar, cellar, private room, and a flower shop. Casa Cavia’s gastronomic proposal is daring and uses products from its own agroecological garden, both in the kitchen and bar.

At the bar, Flavia Arroyo and her team offer interesting zero-alcohol options: Milk Whisky Sour, an infusion of toasted wheat, burnt lemon juice, sugar, and clarified milk; G&T with juniper essence, rue cordial, flower water, and tonic. They also have a vodka-free Bloody Mary version, the clarified Virgin Mary, made with grilled tomato and vegetable juice, Worcestershire sauce, lime, and celery salt.

In the "singular drinks" section of the menu, they have a juice blend of apple juice, flowers, and verjus; Stella Artois 0.0 beer with matcha cordial and San Pellegrino tonic; a kombucha fermented with lapsang souchong tea and honey; plus a cold brew with fig coffee.

Insider tip: The patio, with its central fountain, modern furniture, and impressive vegetation, is very charming.

Where: Cavia 2985, Palermo.

Mixtape, Pablo Pignatta’s listening bar combining vinyl music and author cocktails — based on classics with a modern twist and a focus on local products — offers good alcohol-free options.

Its bar manager, Brenda Asís, details: “Today we have three very popular mocktails. One is Lima Verde, with a citrus solution, green tea syrup, tonic, and lime wedge. Then, the Mocktail Clover, with raspberry — made by us in a grenadine style — lime, soda, and albumin (dehydrated egg white), plus a sprig of mint. One of the new ones is the alcohol-free Michelada, for which we buy the Birrita non-alcoholic beer from local producer Lucas Groglio of Coctelería Consciente, add Worcestershire sauce, Tabasco, tomato juice, and salt on the rim, with an optional spicy touch. These are three fresh mocktails.” They also offer the Le Mat alcohol-free Gin & Tonic from the same producer, with variants based on green tea, raspberry, lime, or cucumber, depending on the customer’s choice.

Insider tip: Mixtape is hidden on the upper floor of Haiku restaurant but no reservation is needed. Its super friendly atmosphere makes everyone feel welcome.

Where: Franklin D. Roosevelt 1806, Belgrano.

A pioneer in both cocktails and mocktails, Mona Gallosi has worked with alcohol-free drinks for a long time. On her bar menu, she offers three options: lemonade with lime, mint, ginger, and soda; piñada made with pineapple, thyme, lemon, and soda; and the original detox with celery, cucumber, lime, cilantro, and sesame.

About the last one, Mona explains: “It’s a cocktail with bitter notes. Cilantro white adds some acidity and sweetness, lime gives freshness, and sesame oil adds creaminess. Also, cucumber has antioxidant and refreshing properties, part of this detox spirit. The particularity is that, without being clarified, all products are centrifuged, so there’s no pulp — it’s like flavored water but with intensity, flavor, and freshness.”

Located in a refurbished former factory, Punto Mona has an elegant yet relaxed atmosphere. Its different spaces — outdoor patio, room with comfortable lounges, high and low tables, and the imposing bar — are suitable for all kinds of gatherings.

Insider tip: There are DJ sets and vinyl music. Also, it has pet-friendly spaces.

Where: Fraga 93, Chacarita.

The gastronomic proposal of this distinguished hotel includes several alcohol-free options in its different venues. The Pony Line bar, with its exclusive and lively atmosphere, offers its classic Piletero, the bar’s emblematic drink, in a mocktail version. It has a very fruity profile and is made with hibiscus, passion fruit, lemon, and orange.

Also of interest: Where to drink vermouth in Buenos Aires

In a different flavor style is the Nativo: an infusion of Indian Market + Monsoon Wedding teas, grapefruit, lemon, mint, and a homemade soda made with the water resulting from freezing the product. Both mocktails can be enjoyed at Pony or at the multi-awarded Argentine cuisine restaurant, Elena.

Also, Nuestro Secreto, the gourmet grill located in La Mansión gardens, offers three mocktails: Fantástico, made with strawberry, orange, and sparkling water; Jardinero with kiwi and elderberry; and the original No Vino, which has a Malbec and green grape syrup.

Insider tip: Pony Line hosts great DJ session nights. We recommend following their schedule on Instagram.

Where: Posadas 1086, Retiro.

The artisanal ice cream shop of chef Mercedes Román, who spoke exclusively to Time Out, is famous for using seasonal fruits for its flavors, coming from local agroecological producers. It also offers cold drinks suitable for all audiences, which can well be called mocktails.

Starting with the seasonal iced soda — a milkshake of ice cream and soda — which can be passion fruit, watermelon, or plum; the agua fresca, an infusion of hibiscus flowers, spiced flower syrup, raspberries, and coconut ice cream; the Gazoz Obrador with flower and berry syrup, fermented lemon juice, red currants, blueberries, and soda; finishing with iced lemonade, which has peach nectar, lemon ice cream, and a dash of soda — a delight that transports you to the '90s Lemon Champ but high quality and alcohol-free, of course. These drinks are served in glassware with reusable metal straws, in line with the environmental care approach.

Insider tip: For winter, Obrador Florida promises new, creamier, and more caloric mocktails suited to the season.

Where: Soler 5063, Palermo.